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Ingredients
½ cup benne seeds
3 cups flour, plus some for dusting the board
¾ teaspoon baking powder
1 teaspoon salt
⅔ cup lard
⅔ cup milk
Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Place the benne seeds in a shallow pan and roast for 5 minutes. They should be the color of butterscotch and have a delicious toasted smell. If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
- Step 3
Sift the flour, baking powder and teaspoon of salt into a large bowl. Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal. Add the milk and mix well. Mix in the benne seeds. Place the dough on a floured surface, knead for a few seconds and shape into a ball.
- Step 4
Roll the dough out to about ⅛-inch thickness. Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet. Bake for about 12 minutes, until lightly browned. Remove from the oven, sprinkle with a little bit of salt and serve hot. The biscuits may be stored in an airtight tin or jar; reheat before serving.
Private Notes
Comments
Although they look similar, benne seeds are actually different from common sesame seeds. They are more bitter and pronounced in flavor than sesame.
Just so you know, benne seeds are sesame seeds.
Although they look similar, benne seeds are actually different from common sesame seeds. They are more bitter and pronounced in flavor than sesame.